Pita Pocket Burger with Creamed Spinach and Caramelized Onions

Creamed Spinach Burger w/ Caramelized Onion

Pita Pocket Burger with Creamed Spinach and Caramelized Onions

This weekend was the first time in a while I’ve been able to lounge and cook.  I didn’t have much so I went back to my old ways of using what I have on hand.  I saw a box of chopped spinach in the freezer and knew immediately that I had wanted to make a cream of spinach.  That was easily accomplished with the addition of sauteed onions and a can of cream of mushroom soup.  Cooking the onions in a comfit liquid (Recipe will be up soon) adds an insane amount of flavor, with a distinct gaminess only found in duck fat.  When the creamed spinach comes together in a pita pocket with a medium-rare burger and caramelized onions your mouth will explode from the flavors and textures!  




  • 2 Burger Patties (fresh or frozen, I used a frozen Omaha Steak one)
  • 1 Medium/Small Yellow Onion
  • 1 Pita Bread
  • 1 Block Frozen Chopped Spinach
  • 1 Can Cream of Mushroom Soup
  • Black Pepper
  • Salt
  • Garlic Powder
  • 2 Tbsp Confit Liquid (1Tbsp each of Bacon Fat & Olive Oil will work as a replacement. . . I guess)




  1. Thaw your burgers under COLD RUNNING WATER (oddly enough it’s the fastest and most efficient means of thawing meats without speeding up the growth of bacteria)
  2. Remove the burgers from their packaging, and sprinkle with salt and pepper on both sides
  3. In a medium pan, add your block of spinach and 1/2 cup of water, turn to medium high and bring to a partial boil
  4. Reduce spinach to medium heat when it’s reached a boil and just continue flipping the spinach block and breaking it apart until it’s no longer frozen
  5. Drain and RESERVE spinach liquid, set both aside
  6. Chop your onion in half horizontally, cut one half into 1/8′ thick rings, and cut the other vertically into slices
  7. Bring another medium pan to medium high heat, add 1 Tbsp of the confit liquid and add your sliced onions and a pinch of salt
  8. Saute for 7-10 minutes until translucent and starting to caramelize
  9. Add 1 Tbsp of spinach juice to the onions and continue stirring until the liquid has evaporated
  10. Add onions to spinach
  11. Add can of cream of mushroom soup to the spinach, stir until combined and return to medium heat
  12. Add 2 Tsp Garlic Powder, 2 Tsp Black Pepper, and (*optional but amazing* 1 Tsp Confit Liquid)
  13. Using the same pan as the last onions, heated up to medium high heat, add 1Tbsp of the confit liquid
  14. Add your ringed onions and hit with a pinch of salt
  15. Stir until evenly coated, then push them to one side and add the two burgers
  16. Cook the burgers for 3 minutes, flip, cook another 3 minutes, flip (stir onions)
  17. Cook 3 minutes, flip, cook another 3 minutes, flip (stir onions)
  18. Set the burgers aside to rest for 5 minutes and add 1Tbsp of the spinach liquid to the onions, then when that liquid is evaporated, remove from heat
  19. While they rest, microwave your pita bread for about 15 seconds, then slice in half and open it so it’s 2 pita pockets
  20. Place a layer of the caramelized onion ring slices in the bottom of the pita
  21. Cut the burgers in half
  22. Place 1 whole burger in each pita half
  23. Top with creamed spinach
  24. Finish with a couple more caramelized onions and a garnish of parsley and lemon zest


When you take a bite of this you’ll understand why it’s so delicious.  The crunch from the seared burger is followed closely behind by creamy spinach then salty sweet caramelized onions.  No condiments are necessary on this one, and if it doesn’t satisfy your appetite I want to know why!  Because I had 2 of these and then I slept for 7 hours in a brilliant food coma.  It’s not fancy fare, but it’s fun food, you get to eat with your hands, it’s messy, and it’s got a great visual contrast of colors.  I want to know what you think, so be sure to comment or tell me what you think on Facebook!


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